It is summertime and that means healthy summer salads. But only the most delicious and fresh kinds, please! For instance, this marinated veggie salad. It’s a recipe my mom has made for years and it’s always a huge hit. This black bean salad with mango works as both an appetizer with chips or a side dish with grilled meats. And some summertime grilling side faves include this healthy potato salad, creamy pea salad with bacon and healthy broccoli apple salad that is super crunchy and so yummy. Today we’re making a summer farro salad that I’m a tad bit addicted to. We’re starting with farro, which is one of my favorite grains for that tender, chewy flavor and texture that is just so good. Then we’re adding loads and loads of fresh veggies, which you know makes me so happy. We’re talking cucumber, cherry tomatoes, bell pepper, red onion and fresh basil to brighten it all up. And the crumbled goat cheese adds such a creamy touch that has me diving back in for more, more, more. You will definitely be trying to get a little bit of everything on your fork in each bite. Plus, it’s just so pretty! So let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make this summer farro salad. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Farro: This needs to be cooked and cooled for this recipe, so please plan accordingly. I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too. Cucumber: I prefer to use an English or hot house cucumber for this because they have fewer seeds. You can also sub a regular cucumber and just remove some of the seeds before you chop it. Tomatoes: Cherry tomatoes - or grape - are readily available and work great in this salad, texture wise. You could also substitute Roma tomatoes or even heirloom tomatoes if you prefer. Bell pepper: I like the color of using a yellow bell pepper, but any color is fine. Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.) Goat cheese: I love the creaminess of goat cheese, but you could also use crumbled feta cheese in this salad. Basil: This adds great freshness and flavor, but it’s best to add it when you’re ready to serve the salad so it doesn’t wilt and brown.
And of course, if you want to swap out some vegetables or add others, feel free! The more, the merrier. I think I might throw some radishes in this salad the next time I make it. Which is likely to be very soon. As you might imagine, this salad is super versatile. It goes great with burgers, grilled chicken or fish or steak, kabobs and more. It’s also a great all-in-one side to pair with pork chops or pork tenderloin. Definitely a good option for BBQs and potlucks and picnics, too. I even enjoy it for lunch all on its own. Told you, I’m addicted. OK, let’s talk about prep and leftovers. If you love these flavors like I do, also check out this farro kale salad with strawberries and goat cheese, my fast farro salad with veggies and come fall, this harvest farro salad with sweet potatoes, apples, pecans and dried cranberries. For now, I hope you give this summer farro salad a try soon for some bright, fresh summer flavors and a side dish that’s going to be a new seasonal staple. Enjoy! XO, Kathryn Farro: This needs to be cooked and cooled for this recipe, so please plan accordingly. I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too. Cucumber: I prefer to use an English or hot house cucumber for this because they have fewer seeds. You can also sub a regular cucumber and just remove some of the seeds before you chop it. Tomatoes: Cherry tomatoes - or grape - are readily available and work great, texture wise. You could also substitute Roma tomatoes or even heirloom tomatoes if you prefer. Bell pepper: I like the color of using a yellow bell pepper, but any color is fine. Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.) Goat cheese: I love the creaminess of goat cheese, but you could also use crumbled feta cheese in this salad. Basil: This adds great freshness and flavor, but it’s best to add it when you’re ready to serve the salad so it doesn’t wilt and brown. Leftovers: Keep the salad stored, covered, in the refrigerator for up to 5 days. Add an extra splash of red wine vinegar and/or olive oil to the salad to wake it back up before serving, if needed.
